The Prime Grill Cookbook

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Opened in 2000 in Midtown Manhattan, The Prime Grill became the first high-end kosher steakhouse in New York City and is a regular on Page Six and in various other publications. Its mouthwatering signature dishes, such as Smoked BBQ Short Ribs, Texas Style Rib Eye, Miso Glazed King Salmon, and fresh sushi, have forever altered the public's perception of kosher food. This cookbook provides some of the secrets of the restaurant's success.
ISBN: 9781455617302
Format: Hardback
Publisher: Pelican Publishing
Series: Restaurant Cookbooks
Images: 62
Pages: 208
Dimensions: 10 (w) x 10 (h)
Chef David Kolotkin was raised in the kitchen. Watching his mother prepare delicious home-cooked meals and bonding with his father while food sizzled and sautéed in the background, Kolotkin gained a strong veneration and respect for the culinary arts. His passion ran deep, so he decided to pursue a life dedicated to preparing gastronomical delicacies for others. His creativity and inventive style in the kitchen have garnered him worldwide renown. Armed with his three favorite tools-chef's knife, sauté pan, and his hands-he creates tantalizing dishes such as dry-rubbed, double-cut veal chops with sweet potato soufflé and brined steak with fennel purée and apricot-raisin compote. Working his way from the line into the upper epicurean echelons, Kolotkin apprenticed at the 21 Club. There, he met Chef Michael Lomonaco, who was so impressed with Kolotkin's skills that he became his mentor and lifelong friend. Following his apprenticeship, Kolotkin was offered a position with the restaurant. Jobs with other notable fine-dining establishments soon followed, including Butterfield 81, Aretsky's Patroon, and Windows on the World. Famed as a place where "kosher beckons the cool crowd," the Prime Grill in New York City enlisted him as their executive chef. A well-experienced and innovative cook, he brought international recognition to the restaurant. Kolotkin is the executive chef at both the Prime Grill and Solo. Kolotkin graduated from the Culinary Institute of America, where he was voted Most Likely to Succeed. When not mastering the Zen of cooking in the kitchen, he enjoys skydiving, water skiing, snow skiing, and hiking with his wife in New York City, New York.
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